“…SIMPLE SUMMARY: A relatively recent issue in the turkey industry is white striping (presence of white striations on the surface of the breast fillets). …”
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“…White striping (WS) is a major problem affecting the broiler industry. …”
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“…White striping (WS) is an emerging myopathy of broiler chickens characterized by white striation of muscle. …”
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“…RESULTS: Here, we study clownfishes, a tribe of 30 species within the Pomacentridae that displays a relatively simple color pattern made of zero to three vertical white stripes on a dark body background. Mapping the number of white stripes on the evolutionary tree of clownfishes reveals that their color pattern diversification results from successive caudal to rostral losses of stripes. …”
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“…The White Striping (WS) and Wooden Breast (WB) defects are two myopathic syndromes whose occurrence has recently increased in modern fast-growing broilers. …”
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“…The aim of this study was to characterize the breast meat of turkeys affected by different degrees of severity (normal [NORM], moderate [MOD], and severe [SEV]) of the white striping (WS) myopathy, as well as to evaluate the influence of this myopathy on meat quality. …”
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“…Current diagnostic methods for wooden breast and white striping, common breast muscle myopathies of modern commercial broiler chickens, rely on subjective examinations of the pectoralis major muscle, time-consuming microscopy, or expensive imaging technologies. …”
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“…This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (–18°C for 90 d). …”
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“…The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. …”
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“…OBJECTIVE: The objective of this study was to evaluate three different degrees of white striping (WS) addressing their automatic assessment and customer acceptance. …”
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“…Development of the white striping (WS) abnormality adversely impacts overall quality of broiler breast meat. …”
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“…To date, the etiology of recent muscle myopathies, such as the white striping (WS) phenotype, is still unknown. White striping–affected breast meats compromise the water holding capacity and predispose muscle to poor vascular tone, leading to the deterioration of meat qualities. …”
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“…White Striping (WS) has been one of the main issues in poultry production in the last years since it affects meat quality. …”
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“…The aim of this study was to evaluate possible changes in the quality of chicken breast meat containing white stripes during freezing for 12 mo. Samples of Pectoralis major muscle from male Cobb 500 broilers containing white stripes in moderate and severe degrees were used, as well as samples from a control group (normal – absence of myopathies). …”
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“…The aim of this study was to assess the occurrence of white striping (WS), wooden breast (WB), and WS combined with WS/WB muscle abnormalities in broilers (Ross 500) at different slaughter ages (34, 41, and 48 d). …”
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“…The current study investigated the effects of intermittent feeding (IF) and fasting strategies at different times post–hatch on muscle growth and white striping (WS) breast development. In the first trial, 32 one-day-old Abor Acre broilers were fed ad libitum (AL) for 3 d post–hatch and then randomly allotted into 4 feeding strategies including AL, 1h-IF group (1 h IF, 4 times feeding/d, 1 h each time), 1.5h-IF (1.5 h IF, 4 times feeding/d, 1.5 h each time), and fasting (1d acute fasting, 6 d free access to feed) groups and fed for 7 d. …”
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“…Severe white striped turkey breast exhibited significantly lower protein content (21.1 vs. 23.2 and 23.16%, p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%, p<0.05) if compared to normal and moderate white striped breast respectively. …”
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“…Wooden breast (WB) and white striping (WS) are highly prevalent and economically damaging muscle disorders of modern commercial broiler chickens characterized respectively by palpable firmness and fatty white striations running parallel to the muscle fiber. …”
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“…Woody breast (WB) and white striping (WS) are pectoralis major myopathies prevalent in commercial broilers. …”
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